Frittura Calmari Shrimp Scallops Cod

Ingredients

Serves 4-6

A total of 2-2.5 kilos (4-5 lbs) of mixed seafood, which should, at a minimum, should include:

Jumbo shrimp

Squid

Scallops

Optional:

Fresh sardines or smelts or other tiny fish

Soft shell crabs

Crayfish

For the frying:

Flour

Olive (or vegetable) oil

For serving:

Salt

Lemon wedges

Instructions:

STEP 1: PREPPING THE SEAFOOD

Preparing the jumbo shrimps

Any raw shrimps are best and are good for frying – the large wild jumbo shrimps or langoustines will require a little longer cooking time but are worth it.

For cleaning, cut off the shrimp head and remove the dark gut placed on the back. If it does not come off well, help yourself with a toothpick.

Cut the long legs.

Rinse them and put them to drain.

Leave a selection in their shell – they are so tasty when fried.

Preparing the squid:

The best squid for frying are the small ones, because they remain softer and have an intense flavour but you can use any.

To clean it, you must first remove the head then the entrails will come out as they remain attached.

The head is prepared by cutting off the part under the tentacles, removing the beak and rinsing it under a trickle of water.

The body must be prepared by removing the internal bone, then emptying it and rinsing it well. Slice the squid into rings of about 2 cm.

If the squid are very small then do cook them whole – no need to slice them.

Set them aside to drain.

Preparing the fish

Wash the fish under running water, remove the entrails and where possible any bones and rinse well.

Ensure all the fish and shell fish are well drained and dry.

If you do not like frying with whole fish, fillets can be obtained by removing the head and opening the fish along the belly to remove the bone – or ask your fishmonger to do this!

If using soft shell crabs: cut them in half down the middle vertically, then horizontally, so that each crab makes four pieces.

Scallops in the US are sold out of their shells, but if you are elsewhere and buy them in still in their shells, detach them by gently sliding a paring knife between the scallop and its shell. [Remove the roe sack as well.]

You should lay out your prepared seafood on paper towels to soak up any excess liquid:

STEP 2: FLOURING THE SEAFOOD

Now lightly flour your seafood. I like to do this by placing my seafood in a plastic bag, then spoon in 1-2 spoonfuls of flour, and shake the bag around until all the pieces are lightly coated.

Then pour the contents of the bag into a colander. Shake the colander to eliminate the excess flour.

STEP 3: DEEP FRYING THE SEAFOOD

Now it’s time to fry.

Heat your oil in a fryer or a deep cast iron pot until it is very hot. In a deep fryer, just crank the temperature up as high as it will go, to a temperature of 190C/375F.

If using frying in a pot, then use a [deep frying] thermometer if you have one; if not, then heat it until just before the oil begins to smoke.

Deep dry the fish quickly in the hot oil, until the seafood is just cooked through and a light golden crust has formed on the outside. This should take no more than 2-3 minutes. Avoid overcooking the fish.

NB: Unless I’m dealing with a single portion, I like to flour and fry each type of seafood separately, as they do cook at slightly different rates, with the shrimp or smaller bay scallops taking almost no time, while the squid and crab can take a bit longer, as can larger scallops. In any case, don’t overcrowd the deep fryer and proceed in batches if you need to.

STEP 4: SERVING THE SEAFOOD

Once all your seafood is cooked, transfer them to a serving platter (preferably lined with paper towels to soak up any excess oil), sprinkle lightly with salt, and serve your fritto misto di mare with lemon wedges.

It is crucial to serve fried foods as soon as possible after they’re done, while they’re still nice and hot and crispy.

As they say in Naples, frijenno e magnanno—which, loosely translated, means “fry it and eat it”.

But if you really need to make it ahead, or if you have so much fish that some is already cold by the time the last of it is done, you can return all the fish to the deep fryer for a quick dip to warm up—but this should literally just be for a few seconds.

Then drain again and serve.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood, but ensure it’s thoroughly thawed and drained before frying to prevent excess moisture.

Can I omit certain types of seafood from the recipe?

Absolutely, feel free to customize the seafood mix based on your preferences or availability.

However, using a variety of seafood enhances the flavor and texture of the dish.

Can I use a different type of oil for frying?

Yes, you can use vegetable oil instead of olive oil if you prefer.

Ensure the oil reaches the correct frying temperature to achieve a crispy texture.

How can I prevent the seafood from becoming greasy when frying?

To prevent greasiness, ensure the oil is hot enough before adding the seafood.

Also, avoid overcrowding the fryer or pan, and allow excess oil to drain on paper towels after frying.

Can I prepare the seafood ahead of time and fry it later?

It’s best to fry the seafood immediately after preparation to maintain its freshness and crispiness.

However, you can lightly coat the seafood in flour and store it in the refrigerator for a short time before frying.

Is there a specific type of oil I should use for frying?

Olive oil or vegetable oil are commonly used for frying seafood, but any high-heat oil will work.

Ensure the oil reaches the correct frying temperature for optimal results.

How do I know when the oil is hot enough for frying?

You can test the oil’s temperature by dropping a small piece of bread or a wooden chopstick into the oil.

If it sizzles and bubbles immediately, the oil is ready for frying.

Can I reuse the oil after frying?

Yes, you can strain the cooled oil through a fine-mesh sieve or cheesecloth to remove any food particles, then store it in a clean, airtight container for future use.

Make sure to label the container for frying purposes only.

Can I bake the seafood instead of frying it?

While baking is a healthier alternative to frying, it may not achieve the same crispy texture as deep frying.

However, you can try coating the seafood with breadcrumbs and baking it in a preheated oven at a high temperature for a similar result.

How long can I store leftover fried seafood?

Leftover fried seafood can be stored in the refrigerator for up to 2 days.

To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Avoid microwaving, as it may make the seafood soggy.